Baked Kibbeh

Baked Kibbeh might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 15. One portion of this dish contains around 18g of protein, 21g of fat, and a total of 313 calories. For $1.64 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up spice blend, clarified butter, ground sirloin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. A couple people made this recipe, and 51 would say it hit the spot. It is brought to you by The Lemon Bowl. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Users who liked this recipe also liked Baked Kibbeh, Baked Lamb Kibbeh with Onion and Pine Nut Topping, and Kibbeh.

Servings: 15

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste. Remove from food processor and place in a large bowl along with softened wheat, grated onion andAll Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat. Add the meat, pine nuts, onion andAll Purpose Lebanese Spice Blendand saut until meat is cooked through, about 9-11 minutes.To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side.

 

Step by step:

1. Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.

2. Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste.

3. Remove from food processor and place in a large bowl along with softened wheat, grated onion and

4. All Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat.

5. Add the meat, pine nuts, onion and

6. All Purpose Lebanese Spice Blendand saut until meat is cooked through, about 9-11 minutes.To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.

7. Bake until meat is fully cooked, about 40-45 minutes.

8. Serve with Cucumber Laban on the side.

Nutrition Information:

covered percent of daily need